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Dessert

Tea Rolls

A sweet yeast roll with raisins, made from milk, flour, eggs, butter, sugar, and spices.

From an old cookbook · modernised transcription
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Tea Rolls

Ingredients

Directions

Make the dough

  1. Combine 1 cup scalded milk, 1 cup sugar, 1 teaspoon salt, 1/4 cup melted butter, 2 cups flour, 2 eggs, and 1 cake yeast foam; dissolve in 1/4 cup lukewarm water and 1 pinch nutmeg.

  2. When the milk is lukewarm, add 2 cups flour.

  3. Beat well and add the dissolved yeast foam.

  4. Let rise; then add the butter, sugar, salt, nutmeg, and the well beaten eggs.

  5. Add enough flour to make a soft dough.

  6. Knead well and let rise in a warm place.

Shape and bake

  1. Shape into small rolls.

  2. Put into a buttered pan, let rise, and bake in a brisk oven for about fifteen minutes.

Nutrition, whole recipe (rough)

762Calories
28 gProtein
16 gFat
127 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add richness and structure, helping the dough hold its shape and crumb.
Yeast foam
Produces gas as it ferments, making the dough rise and turn light.
Flour
Forms the gluten network that gives the dough its structure and chew.
Butter (in the method)
Adds fat for tenderness and a softer crumb.
Raisins
Add sweetness and moisture pockets throughout the rolls.

The step that matters

Let the dough rise fully. Yeast needs time and warmth to produce enough gas for a light crumb. Rising too briefly leaves dense rolls, while the dough should rise until fully twice its bulk before baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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